Ingredients:
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 eggs
1 pinch seasoning salt, to taste
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch salt, to taste
1 pinch pepper, to taste
Directions:
Combine soup, egg and seasoning salt in shallow bowl and mix well.
Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
First, dip chicken in soup mixture to coat completely.
Then place chicken, one at at time in flour mixture bage and shake to coat.
Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness).
Heat skillet with enough oil to cover chicken pieces.
don’t overcrowd.
Fry in oil for about 7-10 minutes till cooked through.
Drain on paper towels and serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.